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Mar 25th, 2012
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Venison roast.... #6963484
11/17/17 05:25 AM
11/17/17 05:25 AM
Joined: May 2011
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Rockport, Tx.
skinnerback Offline OP
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Been cooking them for a long time and have learned a thing or two. I love a smoked roast.......

One shoulder and one neck roast, brined.









Re: Venison roast.... [Re: skinnerback] #6963486
11/17/17 05:30 AM
11/17/17 05:30 AM
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Rockport, Tx.
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Added some special ingredients. It's done when the meat falls off the bone. Will cook tortillas in the morning. Life is good.


Re: Venison roast.... [Re: skinnerback] #6963487
11/17/17 05:33 AM
11/17/17 05:33 AM
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Rockport, Tx.
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Will be done by first light.

Re: Venison roast.... [Re: skinnerback] #6963491
11/17/17 05:47 AM
11/17/17 05:47 AM
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Lake Texoma, TX
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Jesus... That looks awesomefood Picking my disk up from BigFitz Saturday afternoon FYI.

Re: Venison roast.... [Re: skinnerback] #6963493
11/17/17 05:53 AM
11/17/17 05:53 AM
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Rockport, Tx.
skinnerback Offline OP
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Awesome my friend! Cook some food! roflmao I'm about to cook riblets and kabobs.....hope you are well.

Re: Venison roast.... [Re: skinnerback] #6963553
11/17/17 12:20 PM
11/17/17 12:20 PM
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Sanger, Texas
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food cheers


Bobby Barnett

Re: Venison roast.... [Re: skinnerback] #6963790
11/17/17 05:00 PM
11/17/17 05:00 PM
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I de-boned the shoulder on my last buck - was gonna do something similar. Hope it turns out ok w/out the bone. Gonna leave it on the next one!

Re: Venison roast.... [Re: skinnerback] #6963798
11/17/17 05:05 PM
11/17/17 05:05 PM
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can you go into a little more detail on your brine?

Re: Venison roast.... [Re: skinnerback] #6963800
11/17/17 05:06 PM
11/17/17 05:06 PM
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Lubbock, TX
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[Linked Image]

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Re: Venison roast.... [Re: DuckCoach1985] #6963817
11/17/17 05:28 PM
11/17/17 05:28 PM
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Rockport, Tx.
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Originally Posted By: DuckCoach1985
can you go into a little more detail on your brine?


Sure.

4 gallons of water
4 cups brown sugar
4 cups salt
1 cup butcher's grind black pepper
1 cup garlic powder

Bring to boil then let cool

Re: Venison roast.... [Re: skinnerback] #6963826
11/17/17 05:44 PM
11/17/17 05:44 PM
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appreciate it!

Re: Venison roast.... [Re: skinnerback] #6964932
11/18/17 07:17 PM
11/18/17 07:17 PM
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Houston
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Very nice! How long do you cook it and at what temp?

Re: Venison roast.... [Re: skinnerback] #6965359
11/19/17 03:19 AM
11/19/17 03:19 AM
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San Saba
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Man that looks good. A lot of people forget the neck meat.

Re: Venison roast.... [Re: skinnerback] #6973248
11/27/17 01:48 AM
11/27/17 01:48 AM
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Whats the trick for keeping venison from drying out when smoking?

Re: Venison roast.... [Re: magspa] #6973480
11/27/17 05:02 AM
11/27/17 05:02 AM
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Rockport, Tx.
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Originally Posted By: magspa
Whats the trick for keeping venison from drying out when smoking?


Brine, and don't overcook. It's stupid tender when you do it this way. Falls off the bone.

Re: Venison roast.... [Re: skinnerback] #6975237
11/28/17 07:33 PM
11/28/17 07:33 PM
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You mind if I ask what a good side with this is? Not used to using that much sugar on meat. Fixing up the brine right now, day after tomorrow I'm guessing venison tacos, rice, guac, leftover pintos I cooked today should do it for a lunch menu.


Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."
Re: Venison roast.... [Re: chalet] #6975277
11/28/17 08:03 PM
11/28/17 08:03 PM
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Rockport, Tx.
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Originally Posted By: chalet
You mind if I ask what a good side with this is? Not used to using that much sugar on meat. Fixing up the brine right now, day after tomorrow I'm guessing venison tacos, rice, guac, leftover pintos I cooked today should do it for a lunch menu.



You got it. The meat isn't that sweet. I like making tacos with it w/rice & beans-avacado/add BBQ sauce and make sammiches w/sweet potato fries/nachos/stuffed jalapenos/enchiladas/philly cheese steak... roflmao don't think you can go wrong with any sides, especially a good corn maque choux. up

Re: Venison roast.... [Re: skinnerback] #6975416
11/28/17 10:06 PM
11/28/17 10:06 PM
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Cypress, Texas
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What is a good internal temp on the roast?

Re: Venison roast.... [Re: Herbie Hancock] #6975560
11/29/17 12:13 AM
11/29/17 12:13 AM
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Originally Posted By: Herbie Hancock
What is a good internal temp on the roast?


No idea honestly. I just let it go low & slow until it falls off the bone. Push it with a fork and when falls apart it's weno.

Re: Venison roast.... [Re: skinnerback] #6976600
11/29/17 07:28 PM
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Halved your brine recipe and still had way more than I needed. Used the extra to soak a bunch of chicken quarters overnight then oven roasted them this morning. Got compliments on the flavor, personally thought it was really good also. Looking forward to the venison tomorrow or the next day. Thanks for the recipe.


Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."
Re: Venison roast.... [Re: chalet] #6976610
11/29/17 07:44 PM
11/29/17 07:44 PM
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Rockport, Tx.
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up

Re: Venison roast.... [Re: skinnerback] #6976709
11/29/17 09:12 PM
11/29/17 09:12 PM
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Texas
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Looks good, I would assume the low and slow needs to be emphasized bet if you let it get to hot it gets dry in a hurry.


It's hell eatin em live
Re: Venison roast.... [Re: skinnerback] #7038715
01/15/18 01:08 PM
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Do you cover to keep moist after the initial smoke?

Re: Venison roast.... [Re: magspa] #7038798
01/15/18 02:16 PM
01/15/18 02:16 PM
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Rockport, Tx.
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Yes, seal up tight with foil and liquid.

Re: Venison roast.... [Re: skinnerback] #7045817
01/20/18 02:03 PM
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Thanks! I did a neck with oak wood. Turned out good, I ran out of time and took it out a little too early before all sinew broke down but still good after shredding and letting it absorb the juices in pan. Made bbq sandwiches, tacos the next day, and my wife used the rest for fideo the next day.

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